This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads.
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